Pumpkin Chocolate Chip Cookies

Corn-free / Dairy-free / Egg-free / Gluten-free / Nut-free / OAS safe / Peanut-free / Sesame-free

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The story behind this recipe

Fall comes with many celebrations and therefore many opportunities to eat sweets. Halloween, Thanksgiving, and all the End-of-the-year festivities are a paradise for the sweet tooth, but a nightmare for people with allergies. So what do you bring to your office potluck? Your Friendsgiving? Your children school party? Your family’s celebration?

One of my go-to easiest and quickest recipes is the pumpkin chocolate chip cookie. It is perfect to get a taste of fall without having to take your EpiPen out of your pocket.

A few tips for this recipe

And if you are wondering what to do with what your pumpkin puree leftovers, try out favorite chocolate cake recipe!

Pumpkin Chocolate Chip Cookies

These cookies are corn-free, dairy-free, egg-free, gluten-free, nut-free, peanut-free, oral allergy syndrome safe, and sesame-free. Can be made soy-free.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Calories: 151kcal
Author: Missallergist

Ingredients

  • 1 cup chickpea flour
  • 1/2 cup raw cane sugar
  • 1 tsp baking powder (gluten-free)
  • 1/2 tsp baking soda
  • 2/3 cup pumpkin puree (canned)
  • 1 egg replacer (1 tbsp flaxseed meal with 3 tbsp water)
  • 3 tbsp soy milk
  • 2 tbsp vegetable oil (not olive oil)
  • 1.5 tsp vanilla extract
  • 1/2 cup vegan chocolate chips

Optional

  • 1/2 tsp All Spice or Pumpkin Spice (for taste)

Instructions

  • Preheat your oven at 350F.
  • Mix all the dry ingredients in a large bowl, except for the chocolate chips.
  • Gradually add all the wet ingredients to the bowl and mix well.
  • Add the chocolate chips.
  • Line a baking sheet with parchment paper.
  • Use a spoon to shape 10-12 medium-size cookies.
  • Bake the cookies for about 12 minutes.
  • Let the cookies cool down on a cooling rack before eating.

Notes

If you do not have a tree-nut allergy, this recipe works best with unsweetened almond milk.
Coconut sugar can be substituted for raw cane sugar.

Gluten-free baking soda is made with a cornstarch base.

And if you are wondering what to do with your pumpkin puree leftovers, try our favorite chocolate cake recipe!

Bon appétit!

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